Cut chicken into bite size pieces. Season with 1 tablespoon fish sauce and 1 tablespoon light soy sauce. marinate for 20 mins. Set aside.
meanwhile, cook the rice to your liking and keep warm. Cut Chinese sausages diagonally into thin slices.
Wash and cut Chinese greens into bite size strips. Remove soaked "dried mushrooms" from water and wash well in running cold water. Strain all absorbed water by squeezing in your hand. Cut into bite size strips.
Add 3 tablespoons oil to a wok and stir fry the crushed garlic and ginger until just cooked. Add the chicken pieces and stir fry until cooked to a light golden colour.
Add the mushroom strips to the chicken. Stir in and cook for 3 mins or until the mushrooms are cooked. Season with 1 tablespoon soy sauce and 2 tablespoons oyster sauce. Stir in the sliced Chinese sausages. Mix well stirring continually to avoid the food burning. Add the sliced Chinese greens. Stir in without crushing the ingredients.
Dissolve 1 teaspoon cornflour in a small quantity of cold water. Pour over the chicken mixture. Stir well and when the sauce thickens, remove from heat. Cover and keep warm.
I a separate pan fry the four eggs one by one in a little oil to your liking. Place a fried egg in an inverted position in each of the four soup bowls. Put some of the chicken mixture on top of the eggs, followed by the greens. Fill the bowls to the top with warm rice.
Cover each bowl with ab inverted plate. Hold place firmly to the bowl. Invert bowl contents to the place. Remove bowl. Decorate with coriander leaves. Serve hot with tomato, onion, chilli and coriander chutney.
